Senior Steward / Kitchen Hygiene Lead

Responsibilities

• Lead stewarding team shifts across main hotel kitchen and banquet operations: task assignment, pace management, and quality supervision
• Manage Distintivo H compliance program for stewarding: calibrate dishwashers for altitude operation, maintain temperature logs, oversee chemical concentration testing and documentation
• Conduct weekly kitchen hygiene inspections: walk-through of all F&B preparation areas to verify cleanliness to brand or hotel standard; document findings and corrective actions
• Train new stewards: machine operation, chemical safety, altitude-adjusted sanitization protocols, and CDMX-specific post-seismic equipment safety checks
• Manage chemical supply chain: vendor relationships for detergents, degreasers, sanitizers, and descalers; maintain adequate stock to prevent supply gaps
• Coordinate deep-clean schedule: plan and execute weekly and monthly deep-cleans across all kitchen and service areas

Requirements

• 3+ years hotel stewarding with supervisory or lead experience
• Distintivo H compliance management including altitude considerations for CDMX
• Kitchen hygiene inspection and corrective action documentation
• Team training and development ability

Benefits

• IMSS, aguinaldo, paid vacation + premium
• Transport subsidy MXN 650/month
• Grocery vouchers MXN 600/month
• Three meals in hotel staff dining room
• Quarterly performance bonus
• Career progression within F&B department

Work environment

Senior stewarding and kitchen hygiene lead role in a large CDMX hotel. Operational supervision and compliance management position in Mexico's most complex hotel market.

About the role

The hygiene inspection in a CDMX five-star hotel is not a casual walk-through — it's a documented record that sits in the hotel's Distintivo H certification file and gets reviewed when the health authority visits. The senior steward who runs that program, who spots the missed corner in the walk-in and gets it corrected before the official inspection, is protecting the property's food-safety certification and its legal operating status. That's real responsibility.